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Written By: Marlene Osteen | Subject: 2021/10 – October
The November 13 Chef Dinner at Half-Mile Farm brings the genuine flavors of New Orleans to the Plateau.
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Chef Sue Zemanick
On Saturday, November 13, Half-Mile Farm will host one more lavish chef dinner. This incarnation options the extraordinary skills and presence of two distinctive and completed ladies: Chef Sue Zemanick of Zasu in New Orleans and the creator of Mosquito Supper Membership, Melissa Martin.
They’ll be joined on the desk by Paula Kornell Glowing Wines, the namesake model of one more feminine luminary, one in all Napa Valley’s main ladies in wine.
Few cities epitomize the enjoyment of hospitality and celebration of meals as does New Orleans. Since assuming the Govt Chef place on the iconic Restaurant Gautreau in 2005, Zemanick has scooped up each award the restaurant trade proffers – together with James Beard Finest Chef South and Prime Ten Finest New Chef by Meals & Wine Journal. Her standing and nationwide prominence are frequently reaffirmed with common tv appearances, performing as a choose on Prime Chef New Orleans and taking part in seasons 3 and 5 of Prime Chef Masters. At Zasu, Zemanick has made Cajun delicacies her personal, telling the story in dishes like beautiful agnolotti, little pasta pouches that “soften in your mouth,” and pierogies stuffed with mushroom and draped with candy, caramelized onion – an idiosyncratic dish associated to her household Czech heritage.
As to Melissa Martin, nicely let’s simply say that Mosquito Supper Membership was named a Finest New Cookbook for Spring 2020 by Bon Appetit, Meals & Wine, NPR’s The Splendid Desk, Eater, Epicurious, and extra! The guide is known as for the New Orlean restaurant the place she serves seasonal family-style recipes and a tribute to the desk of her childhood, rising up within the coastal Louisiana city of Chauvin. As Invoice Addison stated in his overview within the LA Instances: “Her guide is a love letter to Cajun tradition during which she lays out plainly the historical past of the Acadian diaspora, her emotions on inaccurate portrayals of Cajuns and their foodways (nobody is shouting “Bam!” or blackening Redfish) and the consequences of local weather change as her homeland slowly disappears into rising waters.”
Paula Kornell Wines, launched in 2019, reviving a practice that her father started in 1958 with the founding of Kornell Champagne Cellars. As we speak she carries on the household legacy with the manufacturing of two glowing wines, a California Brut and a Napa Valley Blanc de Noir – wines that usually seem on Sommeliers Alternative Awards and critic favorites “should wines to attempt.”
Certainly that is the dinner we’ve all been ready for – an amalgam of tantalizing new style treats, and a joyous jaunt by the culinary haunts of New Orleans.
That is simply one of many fabulous line-ups of different cooks visiting Highlands this 12 months. For extra data visitoldedwardshospitality.com/calendar-of-events/suezemanick. Dinner is presently bought out.
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